This recipe can be served with tomatoes and Nutritional Yeast on top.
In this picture, the cabbage rolls have been sprinkled with Thyme, Garlic, and Basil.

Cut the core out of the cabbage. With your thumbs inside the opening,
pull cabbage outwards to loosen the leaves.
Place cabbage, bottom side down into about 2 inches of water.
Steam for a few minutes until the leaves soften and separate.
Remove from pot and let cool. Separate leaves completely.

I rolled individual cabbage leaves (sometimes 2 leaves) around 1/2 inch slices
of Vegetable Meatlless Loaf (mock meatloaf recipe in gallery) and
secured with a toothpick.
(The Purple Cabbage had small leaves over-all.)

You can include rice in each wrapping and sautéed onions and mushrooms; whatever you like.
I plan to serve with a bed of brown rice and sautéed mushrooms on the side;
along with raw Sugar Snap Peas.